key lime pie bars;
A perfectly balanced tart and sweet smooth key lime filling atop a toasty coconut graham cracker crust. A delicious summery dessert, garnish with whipped cream, toasted coconut, or berries and mint to elevate this easy dessert even further.
Servings: 16
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Ingredients
graham cracker crust;
- 2½ cups graham crackers (roughly 1½ sleeves)
- ½ cup sweetened flaked coconut (optional)
- ⅓ cup butter, melted
- 2 Tbsp brown sugar
key lime filling;
- 20 oz sweetened condensed milk (scant 2 14oz cans)
- ½ cup sour cream (or sub high fat greek yogurt)
- ¾ cup key lime juice (e.g. Nelly & Joe's)
- 1 Tbsp lime zest
Instructions
graham cracker crust;
- Manually crush, or use a food processor to crush graham crackers into fine crumbs. Add the graham cracker crumbs to a medium bowl.
- Add ½ cup sweetened flaked coconut and 2 Tbsp brown sugar. Toss together until mixed.
- Melt the ⅓ cup butter in the microwave, and then pour over the dry crust ingredients. Stir together until evenly coated.
- Pour into the bottom of a 9"x13" pan and press evenly across the bottom. I prefer to use the flat surface of a measuring cup or the like. Bake at 350° for 8 minutes.
key lime filling;
- In a medium bowl, add 20oz of sweetened condensed milk, ½ cup sour cream, ¾ cup lime juice, and 1 Tbsp lime zest. Mix well until smooth. It may take a minute or two for all the ingredients would combine smoothly, just keep stirring.
- Pour mixture on top of crust and smooth across the pan. Optionally add an extra little grate of lime zest for extra color.
- Bake in oven 5-8 mins until tiny pinhole bubbles burst on thesurface of the pie. Chill thoroughly before serving. Garnish with whipped cream, toasted coconut, and/or berries as desired.
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